NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cups asparagus spears

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, using half of the olive oil and a pinch of the salt and pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is very crispy, then flip and cook for another 2 to 3 minutes until the desired doneness is reached.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.